Pizza dough is one of those things that sometimes when you make it yourself it can either be a hit or a miss. We’ve got the whole process down pat for you in this article, and soon you’ll be whipping up your own pizzas in no time! So, put on your apron and follow along with our easy steps!

Pizza Dough Ingredients:

– 1 package (2-1/4 tsp) active-dry yeast

– 1-1/2 cups very warm water (110°F)

– 4 cups all-purpose flour + more for dusting

– 1-1/2 tsp salt

– 2 tbsp olive oil

Making the Dough

Dissolve the yeast in warm water. Make sure the cup or bowl that you are using isn’t cold. Meanwhile, add the flour and salt into a food processor. Process for a minute to mix. While the food processor is running, add the yeast mixture in a steady stream. Turn the food processor off and add in the oil. Pulse a few times to mix in the oil.

Take the dough out of the processor and place it on a lightly floured surface. Flour your hands and knead the dough. Cut the dough into 4 pieces with a knife. Roll each piece into a smooth ball. Knead the ball the push any air out.

Rising and Storing the Dough

The next step depends on if you want to make the pizza right away, or make it another time. If you want to make the pizza as soon as possible, put the dough balls onto a floured surface. Cover them with a clean dishtowel and allow them to rise for 45 minutes. They will double in size. You can then prepare your pizza for baking.

If you want to make the pizza tomorrow, you can place the dough into the fridge. Cover the dough with plastic wrap, making sure they have enough room to expand. Leave them to rise in the fridge overnight. The next day when you want to make your pizza, take the dough out and leave it to sit for 15 minutes. You can then bake your pizza.

If you want to freeze your dough, dust each dough ball with flour as soon as you’ve made it. Put each dough ball in a seperate freezer bag. They will keep in the freezer for 1 month. To defrost the dough, take the dough out of the freezer and place it in the fridge overnight.

Photos: Golden State Mom, Bogliv, Flavia’s Fundamentals, Eat Laugh Love, Charleston Adventures, Money Saving Mom.

Make this pizza cake for your next birthday party and we’re sure that you will amaze your guests! The pizza cake won’t be forgotten, and we bet you’ve never had anything like this! Follow along with these simple steps to make the ultimate pizza cake for your next birthday party!

Ultimate Pizza Birthday Layer Cake

Serves 6

Make this pizza cake for your next birthday party!

Ingredients

• 2 cans Pillsbury refrigerated classic pizza crust
• 1 1/2 cups pizza sauce of your choice
• 3 cups shredded mozzarella cheese
• 1 cup sliced pepperoni
• 1 tbsp butter (optional)

Instructions

1. Heat your oven to 400°F. Spray a large cookie sheet with cooking spray.
2. Measure the diameter of your tall-sided pan. The pan used here is 6″ x 4″.
3. Unroll 1 can of dough onto a floured surface and press it out into a thin layer.
4. Cut out three 6″ rounds and place on the cookie sheet. Bake for 8 minutes.
5. Remove rounds from the cookie sheet onto a cooling rack. Allow them to cool completely.
6. Unroll the last can of dough and cut out two 6″ rounds from long edge of dough, and leave the opposite side untouched.
7. Place the rounds on cooled cookie sheet.
8. Bake for 8 minutes and remove from the cookie sheet to cool.
9. Line your tall pan with parchment paper, and allow the ends of the paper to stick up and out.
10. Cut out a long strip of dough that’s at least 1/2″ wider than the height of your pan.
11. Drape the long strip of dough around the inside edge of the pan to line it, and leave a 1/2″ part hanging over the outside edge of pan and bottom of pan open.
12. Pinch to seal.
13. Place 1 partially baked crust round in the bottom of your pan. Spread pizza sauce over the crust. Top with pepperoni and mozzarella. Repeat with other 3 layers.
14. For the top layer, place the last crust over the cheese and sprinkle with remaining cheese. Arrange pepperoni on top.
15. Fold the overhanging dough over the top layer of pizza cake to make a raised crust edge.
16. Bake the pizza cake for 20-25 minutes, or until the dough around the edges is fully cooked.
17. Cool in the pan for 5 minutes.
18. Remove the pizza from the pan and brush with butter.
19. Cut out slices like you would a cake.

 Photos: Pillsbury

This veggie flatbread is perfect for vegetarians, and extremely easy to make! Loaded up with zucchini, red peppers, onions, and tomatoes, this flatbread is super light and makes a great appetizer!

To get started, heat your oven to 400 F. Then, roll out the dough to create a large rectangle. Place the rolled-out dough on a piece of parchment paper sprayed with non-stick spray. Take the goat cheese and spread half of it onto the dough. Sprinkle half of the Parmesan cheese on top, along with half the dill.

Fold the other half of the dough on top of the side with the cheese. Sprinkle the rest of the goat cheese and Parmesan. Arrange the veggies on top and brush with olive oil. Sprinkle salt, pepper, and the remaining dill over the veggies. That’s it! Super easy, filling, and perfect for summer!

Roasted Veggie Flatbread with Parmesan Cheese

Ingredients

• 16 oz. refrigerated or frozen pizza dough
• 6 oz. soft goat cheese or herb cheese spread
• ¾ cup grated Parmesan cheese
• 3 tbsp chopped fresh dill
• 1 red onion (thinly sliced)
• 1 zucchini (thinly sliced)
• 2 tomatoes (thinly sliced)
• 1 red pepper (thinly sliced)
• Olive oil
• Salt and Pepper

Instructions

1. Preheat oven to 400 degrees F.
2. Roll dough into a large rectangle and place it a piece of parchment paper sprayed with a non-stick spray.
3. Sprinkle half of the goat cheese, half of the dill, and half of the Parmesan onto one half of the dough.
4. Fold the other half of the dough on top of the cheese. Sprinkle remaining goat cheese and Parmesan cheese.
5. Arrange vegetables over the top and brush with olive oil. Sprinkle with salt, pepper, and remaining dill.
6. Bake for 22-25 minutes, or until the edges are golden. Cut in half lengthwise, then slice into 2-inch long slices. Serve warm.

Photos and recipe: A Spicy Perspective.

The new split top bun is the new way to eat hot dogs! We’ve gotten used to regular side split buns, and we all know what happens when you try to eat those! Toppings leak out and go everywhere, making a mess. With the split top bun, your hot dog and toppings are secure in the middle of the bun, which makes eating it mess-free. For an even easier way to eat your hot dog, put the toppings underneath the dog. This prevents them from spilling over the top.

Split Top Hot Dog Buns

Great for keeping your dog and toppings in place, without all the mess! Try this homemade bun recipe that’ll blow your guests out of the park! For an even easier way to eat your hot dog, but your toppings underneath the dog!

Ingredients

• 2 1/2 tsp active dry yeast
• 1 cup warm water
• 1 egg
• 3 tbsp butter
• 3 tbsp sugar
• 1 1/4 tsp salt
• 1 pound all-purpose flour

Instructions

1. Add the warm water and sugar to the yeast and let sit for a few minutes until frothy.
2. Add in salt, flour, and butter, and mix until combined.
3. Knead the dough and allow to rise for at least 1 hour.
4. Shape into logs long enough for your hot dogs and allow them to rise for another 1 hour.
5. Bake for 20 minutes, until golden brown, at 375 F. Makes 8-10 hot dog buns.

Photos: Mi Cuisine, Food.com, Loop 48.

The Tim Horton’s bread bowl may be back, which is great news for us! We can’t get enough of the bread bowl, and we’re impatiently waiting for it to come back! If you’re impatient like us, there is a way to make your own! For this bread bowl, a thick, hearty soup works best. We especially love thick chicken noodle or potato soup! We used white flour in this recipe, but you can substitute it for dark for a healthy alternative. You don’t just have to put soup in these! How about cracking an egg inside mini bread bowls and baking it? You can also fill it up with some tasty mac and cheese! The possibilities are endless!

Tim Horton’s Home-Made Italian-Style Bread Bowl

A thick, hearty soup goes best with these bread bowls! Try beef stew or potato soup! These bread bowls can be frozen for up to a month.

Ingredients

• 2 (.25 ounce) packages active dry yeast
• 2 1/2 cups warm water (110 degrees F)
• 2 tsp salt
• 2 tbsp vegetable oil
• 7 cups flour
• 1 tbsp cornmeal
• 1 egg white
• 1 tbsp water

Instructions

1. In a large bowl, dissolve the yeast in warm water. Leave it to sit about 10 minutes until creamy.
2. Add the salt, oil, and 4 cups of flour to the yeast and beat well. Stir in the remaining flour, about a 1/2 at a time, and beat well with an electric mixer after each addition.
3. Turn out the dough onto a lightly floured surface and knead it until it’s smooth.
4. Lightly oil a large bowl and place the dough in the bowl. Turn the dough around to coat with oil. Cover with a damp cloth and leave it to rise in a warm spot until it has doubled in size. (About 40 minutes.)
5. When the dough has risen, punch it down and divide it into 8 equal portions. Shape each portion into a 4 inch round loaf. Place the loaves on slightly greased baking sheets that are sprinkled with cornmeal. Cover the loaves and let them rise again in a warm spot until they’ve doubled in size. (About 30-40 minutes.)
6. Preheat your oven to 400 F.
7. In a bowl, beat together the egg white and 1 tbsp of water, and lightly brush the loaves with half of the egg wash.
8. Bake for 15 minutes, then brush with the remaining egg wash. Bake for an additional 10-15 minutes until golden. Cool on a wire rack.
9. To make the bowls, cut a 1/2 inch thick slice from the top of each loaf and scoop out centers. You should be left with 3/4 inch thick shells.
10. Fill the bread bowls with hot soup and serve immediately.

Photos: The Poch Times, Pillsbury, That Was Vegan.